Abstract: Ultrasonic is an efficiency auxiliary sterilization method,which has been used for effluent treatment successfully and studied more in sterilization of liquid food,such as beer,orange juice and soy.This paper introduces the sterilization mechanism of ultrasonic and believes that ultrasonic’s bactericidal effect is caused by its cavitation.It also reviews the research progress on sterilization by ultrasonic and its combination with other techniques(such as ozone,microwave,laser,ultreviolet,heat and pressure),and points out the factors affecting the ultrasonic sterilization effect in term of ultrasonic parameters,microbial characteristics and medium.In the end,the development of ultrasonic sterilization technique is forecast.